该研究以透明质酸钠(sodium hyaluronate, SH)、乳清蛋白(whey protein, WP)复合物为外水相W2,采用单因素试验和星点设计效应面法(central composite design response surface method,CCD-RSM)构建了负载亲脂性二氢槲皮素(dihydroquercetin, DHQ)和亲水性表没食子儿茶素没食子酸酯[(-)-epigallocatechin gallate, EGCG]的水包油包水(water-in-oil-in-water, W1/O/W2)双重乳液共递送体系。以聚甘油蓖麻醇酸酯(polyglyceryl-6 polyricinoleate, PGPR)体积分数和水油体积比为影响因素,通过乳液表、微观形态及粒径筛选出制备W1/O初乳的最佳配比:PGPR体积分数4%、初乳水油体积比20∶1。通过单因素试验筛选外水相W2(SH-WP)质量比、初乳体积比、分散转数及时间,在此基础上采用CCD-RSM考察W2质量比、初乳体积比对W1/O/W2双乳粒径、zeta电位影响,用二项式及多元线性回归模型拟合建立指标与因素之间的关系,确定最优工艺参数:SH-WP质量比3∶1、初乳体积比为63.32%、分散转速12 000 r/min、分散时间3 min,优化工艺各指标的预测值和目标值接近。制备的乳液表观白皙、体系均一稳定,共聚焦激光扫描显微镜(confocal laser scanning microscope, CLSM)染色图像表明该乳为典型的“两膜三相”界面结构。通过傅里叶红外光谱、圆二色谱、荧光光谱对SH-WP复合物的结构探究表明,SH和WP主要为静电吸附和氢键相互作用;三相接触角探究表明,SH-WP复合物的表面润湿性得到明显改善。所制备的双重乳液对EGCG、DHQ具有良好的负载能力,包埋率分别为41.24%、95.34%。综上表明,该研究制备的W1/O/W2双重乳液可同时实现亲水性EGCG、亲脂性DHQ的共同递送,具有良好的活性成分递送潜力。
The complex of sodium hyaluronate (SH) and whey protein (WP) was used as the external aqueous phase W2.A water-in-oil-in-water (W1/O/W2) double emulsion co-delivery system loaded with lipophilic dihydroquercetin (DHQ) and hydrophilic (-)-epigallocatechin gallate (EGCG) was constructed by single factor test and central composite design response surface method.Taking the concentration of polyglyceryl-6 polyricinoleate (PGPR) and the volume ratio of water to oil as the influencing factors, the optimum ratio of W1/O colostrum was screened by emulsion surface, microstructure and particle size:the concentration of PGPR was 4% (v/v), and the volume ratio of water to oil was 20% (v/v).Through single factor experiments, the mass ratio of W2 (SH-WP) in the external aqueous phase, the volume ratio of colostrum, the dispersion speed and time were screened.Based on this, the star point design effect surface method (CCD-RSM) was used to investigate the effects of W2 mass ratio and colostrum volume ratio on the particle size and Zeta potential of W1/O/W2 emulsions.The binomial and multiple linear regression models were used to fit and establish the relationship between indicators and factors, and the optimal process parameters were determined:SH-WP mass ratio of 3∶1, colostrum volume ratio of 63.32%, dispersion speed of 12 000 r/min, and dispersion time of 3 min.The predicted values of various indicators in the optimized process were close to the target values.The prepared emulsion has a white appearance and a uniform and stable system.The confocal laser scanning microscope (CLSM) staining image shows that the emulsion is a typical “two-film three-phase” interface structure.The structure of SH-WP complex was investigated by Fourier transform infrared spectroscopy, circular dichroism and fluorescence spectroscopy.The results showed that SH and WP were mainly electrostatic adsorption and hydrogen bond interaction.The three-phase contact angle investigation showed that the surface wettability of the SH-WP composite was significantly improved.The embedding rates of EGCG and DHQ in the prepared double emulsion were 41.24% and 95.34%, respectively, and the double emulsion had good stability.In summary, the W1/O/W2 double emulsion prepared in this study can simultaneously achieve the co-delivery of hydrophilic EGCG and lipophilic DHQ, and has good potential for active ingredient delivery.
[1] LIU B B, YAN W D.Lipophilization of EGCG and effects on antioxidant activities[J].Food Chemistry, 2019, 272:663-669.
[2] NGUYEN M H T, NGUYEN T H T, PHAN T T, et al.Evaluation of stability and in vitro anti-cancer activity of dihydroquercetin nanoemulsion[J].Current Nanoscience, 2025, 21(1):127-139.
[3] CHEN S, ZHANG Y H, QING J, et al.Core-shell nanoparticles for co-encapsulation of coenzyme Q10 and piperine:Surface engineering of hydrogel shell around protein core[J].Food Hydrocolloids, 2020, 103:105651.
[4] ALMEIDA LOPES N, BARRETO PINILLA C M, BRANDELLI A.Antimicrobial activity of lysozyme-nisin co-encapsulated in liposomes coated with polysaccharides[J].Food Hydrocolloids, 2019, 93:1-9.
[5] LI B, JIANG Y F, LIU F, et al.Synergistic effects of whey protein-polysaccharide complexes on the controlled release of lipid-soluble and water-soluble vitamins in W1/O/W2 double emulsion systems[J].International Journal of Food Science and Technology, 2012, 47(2):248-254.
[6] HUANG H, BELWAL T, AALIM H, et al.Protein-polysaccharide complex coated W/O/W emulsion as secondary microcapsule for hydrophilic arbutin and hydrophobic coumaric acid[J].Food Chemistry, 2019, 300:125171.
[7] WANG C, LI J, SUN Y H, et al.Fabrication and characterization of a cannabidiol-loaded emulsion stabilized by a whey protein-maltodextrin conjugate and rosmarinic acid complex[J].Journal of Dairy Science, 2022, 105(8):6431-6446.
[8] WIJAYA W, VAN DER MEEREN P, WIJAYA C H, et al.High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes:Effect of pH and polymer concentration[J].Food & Function, 2017, 8(2):584-594.
[9] 李淑珍. 番茄红素微乳液的制备、稳定性及抗氧化活性的研究[D].乌鲁木齐:新疆农业大学, 2022.
LI S Z.Study on preparation,stability and antioxidant activity of lycopene microemulsion[D].Urumqi:Xinjiang Agricultural University, 2022.
[10] 黄耀成. W/O/W双重乳液的制备及其对葡萄籽原花青素负载作用的研究[D].广州:华南理工大学, 2021.
HUANG Y C.Preparation of W/O/W double emulsion and its loading effect on grape seed proanthocyanidins[D].Guangzhou:South China University of Technology, 2021.
[11] 刘艳, 胡宏, 邹颖, 等.纤维素纳米纤丝稳定的椰子油乳液的制备及表征[J].食品工业科技, 2025, 46(19):122-131.
LIU Y, HU H, ZOU Y, et al.Preparation and characterization of coconut oil emulsions stabilized by cellulose nanofibers[J].Science and Technology of Food Industry, 2025, 46(19):122-131.
[12] 段方宇, 王越, 张旭, 等.葡萄籽油/大米水解蛋白复合乳液工艺优化及稳定性研究[J].中国食品学报, 2023, 23(5):125-137.
DUAN F Y, WANG Y, ZHANG X, et al.Studies on process optimization and stability of grape seed oil/rice hydrolyzed protein composite emulsion[J].Journal of Chinese Institute of Food Science and Technology, 2023, 23(5):125-137.
[13] HUANG X Z, FENG L Z, LU X F, et al.Development and optimization of a self micro-emulsifying drug delivery system (SMEDDS) for co-administration of sorafenib and curcumin[J].Drug Delivery and Translational Research, 2025, 15(5):1609-1625.
[14] YU H J, WANG H T, SU W T, et al.Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel[J].Food Hydrocolloids, 2022, 131:107810.
[15] 鲁燕玲, 梁珀溶, 邓艳梅, 等.核桃分离蛋白-花青素稳定Pickering乳液的制备及性质研究[J].食品工业科技, 2025, 46(18):93-101.
LU Y L, LIANG P R, DENG Y M, et al.Preparation and properties of walnut protein isolate-anthocyanin stabilized Pickering emulsion[J].Science and Technology of Food Industry, 2025, 46(18):93-101.
[16] 赵巧丽.紫苏粕蛋白基高内相乳液体系的构建、表征及其性能研究[D].无锡:江南大学, 2023.
ZHAO Q L.Fabrication, characterization and performance investigation of perilla residue protein-based high internal phase emulsion system[D].Wuxi:Jiangnan University, 2023.
[17] 姜成辰, 黄泽昊, 周戚薇, 等.OSA淀粉-壳聚糖复合基Pickering乳液的构建及其特性表征[J].食品工业科技, 2023, 44(15):116-125.
JIANG C C, HUANG Z H, ZHOU Q W, et al.Preparation and characterization of Pickering emulsion stabilized by OSA starch/chitosan complexes[J].Science and Technology of Food Industry, 2023, 44(15):116-125.
[18] 黄皓.基于W/O/W乳液的熊果苷和香豆酸共递送体系构建及其界面行为研究[D].杭州:浙江大学, 2022.
HUANG H.Study of W/O/W emulsion-based codelivery systems of arbutin and coumaric acid as well as their interfacial behaviors[D].Hangzhou:Zhejiang University, 2022.
[19] BHATTI H S, KHALID N, UEMURA K, et al.Formulation and characterization of food grade water-in-oil emulsions encapsulating mixture of essential amino acids[J].European Journal of Lipid Science and Technology, 2017, 119(6):1600202.
[20] GARCIA L C, TONON R V, HUBINGER M D.Effect of homogenization pressure and oil load on the emulsion properties and the oil retention of microencapsulated basil essential oil (Ocimum basilicum L.)[J].Drying Technology, 2012, 30(13):1413-1421.
[21] KUNDU P, AGRAWAL A, MATEEN H, et al.Stability of oil-in-water macro-emulsion with anionic surfactant:Effect of electrolytes and temperature[J].Chemical Engineering Science, 2013, 102:176-185.
[22] TENORIO-GARCIA E, RAPPOLT M, SADEGHPOUR A, et al.Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles[J].Food Hydrocolloids, 2024, 156:110327.
[23] ANDRADE J, PEREIRA C G, DE ALMEIDA J C Jr, et al.FTIR-ATR determination of protein content to evaluate whey protein concentrate adulteration[J].LWT, 2019, 99:166-172.
[24] RANI S, KADAM V, ROSE N M, et al.Wheat starch, gum Arabic and chitosan biopolymer treatment of wool fabric for improved shrink resistance finishing[J].International Journal of Biological Macromolecules, 2020, 163:1044-1052.
[25] FALSAFI S R, ROSTAMABADI H, NISHINARI K, et al.The role of emulsification strategy on the electrospinning of β-carotene-loaded emulsions stabilized by gum Arabic and whey protein isolate[J].Food Chemistry, 2022, 374:131826.
[26] 龚穗菁. 玉米醇溶蛋白纳米颗粒和纤维素纳米晶协同稳定的皮克林双重乳液[D].无锡:江南大学, 2022.
GONG S J.Pickering double emulsion synergistically stabilized by zein nanoparticles and cellulose nanocrystals[D].Wuxi:Jiangnan University, 2023.
[27] 李丹枫. 大豆蛋白-聚谷氨酸复合物双重乳液体系构建及纳豆激酶递送效果研究[D].北京:中国农业科学院, 2023.
LI D F.Construction of a soy protein-polyglutamic acid complex double emulsion system and research on the delivery effect of nattokinase[D].Beijing:Chinese Academy of Agricultural Sciences, 2023.
[28] ZHANG H X, CHEN G J, LIU M, et al.Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle[J].Ultrasonics Sonochemistry, 2020, 67:105135.
[29] 张冰雁. 酪蛋白-咖啡酸复合纳米颗粒稳定Pickering乳液的制备与应用[D].无锡:江南大学, 2023.
ZHANG B Y.Preparation and application of pickering emulsion stabilized by casein-caffeic acid composite nanoparticles[D].Wuxi:Jiangnan University, 2023.
[30] TU F Q, LEE D.One-step encapsulation and triggered release based on Janus particle-stabilized multiple emulsions[J].Chemical Communications, 2014, 50(98):15549-15552.
[31] HUA Y J, WEI Z H, XUE C H.Bilayer electrostatic deposition:An effective strategy to enhance physical stability of double emulsion[J].Food Hydrocolloids, 2023, 145:109083.